Effect of Ultrasound and Cellulase Pre-treatment on the Water Distribution, Physical Properties, and Nutritional Components of Lentinula edodes Chips

文献类型： 外文期刊

第一作者： Shi, Defang

作者： Shi, Defang;Yin, Chaomin;Fan, Xiuzhi;Qiao, Yu;Yao, Fen;Gao, Hong;Cheng, Wei;Shi, Defang;Huang, Wen;Liu, Ying;Feng, Xi;Zhou, RanRan

作者机构：

关键词： Pre-treatments; Lentinula edodes chips; Low-field nuclear magnetic resonance (LF-NMR); Quality

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）

ISSN： 1935-5130

年卷期： 2020 年 13 卷 4 期

页码：

收录情况： SCI

摘要： This study aimed to understand the effect of ultrasound pre-treatment (UP), cellulase pre-treatment (CP) and their combination (UP+CP) pre-treatments on freeze-dried Lentinula edodes chips. The water distribution, microstructure, physical properties (colour, texture and shrinkage) and the main nutritional components (polysaccharides, protein and phenolic compounds) were investigated. The low-field nuclear magnetic resonance spectroscopy results showed that UP+CP improved the water mobility and level in mushroom slices. The chips subjected to UP+CP were found to have no free water. In addition, compared with other pre-treatment, UP+CP chips achieved better physical properties, which were characterized by the texture, colour and pore structures. All these attributors could contribute to a rapidly water transfer and improve the crisp characteristics. However, no significant difference was found in three pre-treatment products in polysaccharide and protein contents, though UP+CP products obtained higher phenolic content. Overall, the application of UP+CP was a potential pre-treatment approach for improving the quality of mushroom chips.

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